1. Fry the onions in the fat until golden brown. Add the tomato puree, cinnamon, garam masala and ground cloves and continue cooking, stirring constantly, for 4-5 minutes.2. Add the mushrooms and a few drops of water. Cook, stirring for 4-5 minutes. Gradually add the yogurt and cook for a further 3 minutes. Then add the stock and simmer for 15 minutes. Season to taste and add the chilli powder.3. Serve on a bed of rice, garnished with coriander leaves, accompanied by poppadums.